Cranberry Crunch Muffins

I love the soft airy texture combined with the crunchy topping of these muffins. Cranberries always make me think of autumn and the holidays ahead… but did you know that they are also considered a super food? They are loaded with nutrients and antioxidants. Rich in Vitamin C, Fiber and Vitamin E, these bright red berries pack a healthful punch. Plus the tart, velvety taste is a wonderful compliment to so many savory and sweet flavors.

Cranberry Crunch Muffins

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1/4 cup Rolled Oats (I use Gluten-Free)

2 Cups whole grain Oat Flour (I use Gluten-Free)

2 tsp Baking Powder

1/4 tsp Pumpkin Pie Spice Mix (cinnamon, nutmeg, cloves) or Cinnamon

1 RIPE Banana

1/2 cup Milk (I use full-fat Coconut Milk)

1/2 cup unsweetened Cranberry Juice

2 tbsp pure Maple Syrup or Honey

Topping:

2 tbsp pure Maple Syrup or Honey

1 tbsp unsweetened Cranberry Juice

1/4 cup dried Cranberries (I use juice sweetened)

1/4 cup Pistachios

Preheat oven to 375 degrees(f).  Pulse Oats in a blender a few times.  Whisk together oats, oat flour, baking powder and spice mix.  Add Banana, milk, juice and maple syrup/ honey to a blender and whizz until smooth and bubbly.  Gently fold in liquid mixture to the dry ingredients, being sure not to over mix (you want the reaction between the baking powder and the liquid to give you airy and light muffins).  Fill a lined 12 cup muffin tin with batter.  Bake for 12-15 minutes.  A tooth pick inserted into the center of a muffin should come out clean.  While the muffins are baking whisk together the juice and maple syrup/ honey for the topping.  Finely chop the cranberries and pistachios and toss together.  Once the muffins are done baking top each with a little juice mixture and spinkle with cranberry/ nut mixture.  Store leftovers in an airtight container.  Freeze for up to 2 months.  Enjoy!

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